Here in Austin, where a favorite restaurant marquee reads “Body by Queso,” it’s not uncommon to have tacos three times a day. The routine isn’t as strange or repetitive as it sounds, because it’s easy to have an entirely different experience at each meal. For instance, I might have egg-and-chorizo tacos for breakfast, a brisket taco for lunch, and this spicy, refreshing combination for dinner. The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal. Seek out the best-quality corn tortillas you can find—when you open the package, you should be hit with the earthy aroma of fresh masa. And because you can eat anything in a tortilla, consider blazing a new path and pairing this shrimp with the corn and zucchini mixture in Queso Panela Tacos; or refried black beans, grated Cotija, and Tomatillo Salsa; or Celery Root Remoulade.
— Paula Disbrowe
• ON-DEMAND: Listen to Faith talk to Paula about this recipe and more easy grilling recipes from the book. •
Excerpted from Food52 Any Night Grilling by Paula Disbrowe. Published by Ten Speed Press, a division of Penguin Random House LLC. Copyright ©2018 Food52 Inc. Photos copyright © 2018 James Ransom.